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Raw vegetable sticks on a platter with olive oil, and a dish of salt and pepper.

Italian Raw Vegetable Salad

Karen Tedesco
An Italian-style vegetable salad makes an easy, elegant appetizer. Serve colorful fresh raw vegetables with good olive oil, salt and pepper.
5 from 2 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers
Cuisine Italian
Servings 8 servings
Calories 73 kcal

Ingredients
 

  • 2 pounds assorted crunchy fresh vegetables such as carrots, colorful bell peppers, small zucchini or summer squash, cucumbers, snap peas, green beans, fennel or radishes
  • Crushed ice
  • Best quality extra-virgin olive oil
  • Flaky salt such as Maldon or Diamond kosher
  • Black peppercorns in a pepper mill

Instructions
 

  • Wash, peel and trim the vegetables as needed to make bite-sized pieces or matchsticks.
  • Arrange the vegetables on a serving plate or large platter. To make them extra refreshing, put them in shallow bowls on top of some crushed ice.
  • Set out small plates and allow each person to mix salt and fresh ground pepper in one, and some olive oil in another.
  • Dip the vegetables in oil, then in the salt mixture. Eat.

Notes

  • The vegetables are best when crunchy, fresh and cold. Before serving, you can immerse vegetables in a large bowl of ice water for 15 minutes. Drain and pat dry before arranging on a platter.

Nutrition

Calories: 73kcalCarbohydrates: 15gProtein: 4gFat: 1gSaturated Fat: 0.1gSodium: 53mgPotassium: 240mgFiber: 5gVitamin A: 5758IUVitamin C: 12mgCalcium: 28mgIron: 1mg